I’ve always been a fan of quiches, especially when I need something that’s both comforting and nutritious. A few years ago, I stumbled upon Mary Berry’s Spinach Quiche recipe, and it quickly became one of my go-to dishes for everything from family lunches to casual gatherings. There’s something about that perfect balance of a rich, creamy filling with a crispy crust that gets me every time. I remember the first time I made this recipe-how excited I was to try my hand at one of Mary Berry’s famed dishes-and I wasn’t disappointed! The combination of spinach and the creamy filling works together in the most delightful way.
Mary Berry Spinach Quiche Recipe
Mary Berry’s Spinach Quiche is a true classic. It’s easy to make, comforting, and suitable for almost any occasion. The thing I love about it most is that it’s versatile, simple, and doesn’t take hours to prepare. It combines a rich, egg-based filling with the earthy flavor of spinach and a buttery, flaky crust. When you cut into a slice, it holds together beautifully, without being too runny. If you love quiches as much as I do, this one will definitely become a favorite.
Ingredients Needed
When I first saw the ingredient list for this quiche, I thought it looked a bit intimidating, but honestly, it’s pretty simple. Here’s what you’ll need:
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For The Filling
- 1 tablespoon olive oil
- 1 onion (finely chopped)
- 1 garlic clove (crushed)
- 200g spinach (fresh or frozen)
- 4 large eggs
- 300ml double cream (or a mix of cream and milk for a lighter version)
- 100g grated cheddar cheese (or your preferred cheese)
- Salt and pepper (to taste)
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For The Pastry
- 200g plain flour
- 100g cold butter (cut into cubes)
- 1 egg (for egg wash, optional)
I often use fresh spinach, but if you have frozen spinach at hand, that works just as well. It’s a great way to make the recipe even quicker, especially if you’re in a hurry.
Equipment Needed
I’ve made this quiche in a variety of kitchen setups, but a few key tools will make the process smoother:
- Flan tin or loose-bottomed tart tin (approx. 23cm diameter)
- Rolling pin (for the pastry)
- Frying pan (for sautéing the spinach and onions)
- Mixing bowl (for combining the filling ingredients)
- Whisk or fork (to beat the eggs)
- Baking beans or rice (for blind baking the crust)
- Baking paper (for lining the pastry)
These tools are fairly basic but really help when you need a clean, efficient cooking process.
How To Make Mary Berry Spinach Quiche?
Making Mary Berry’s Spinach Quiche is easier than you might think. I was surprised how straightforward it was when I first tried it out.
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Prepare The Pastry
- Combine the flour and butter in a bowl and rub them together until it resembles breadcrumbs. You can also use a food processor for this step. Add a little cold water (about 2-3 tablespoons) and knead the dough until it comes together. Chill for 30 minutes.
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Blind Bake The Pastry
- Roll the pastry out on a floured surface. Press it into your tin, then cover with baking paper and fill with baking beans (or rice). Bake for 15-20 minutes at 180°C (350°F). Remove the paper and beans, then bake for another 5 minutes to get it golden and crisp.
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Cook The Filling
- While the pastry is baking, heat the olive oil in a frying pan. Sauté the onions and garlic until softened, about 5 minutes. Add the spinach and cook until it wilts (or thaws, if frozen). Season with salt and pepper.
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Assemble The Quiche
- In a bowl, whisk together the eggs, cream, and cheese. Add the cooked spinach mixture and stir well. Pour the mixture into the pre-baked crust.
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Bake The Quiche
- Bake at 180°C (350°F) for 30-40 minutes, or until the filling is set and slightly golden on top. The quiche should have a slight wobble in the center when done.
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Serve
- Let the quiche cool slightly before slicing. It’s delicious warm, but also great at room temperature or even chilled.
Recipe Variations
Over time, I’ve tried a few variations of this recipe, depending on what I had in the fridge or what I was craving. Here are some fun twists to try:
- Add other vegetables: Mushrooms, roasted red peppers, or courgettes (zucchini) can be added for more color and flavor.
- Swap the cheese: If you’re not a fan of cheddar, try Gruyère, feta, or goat’s cheese. Each will bring a different flavor profile.
- Use different greens: If you’re not a fan of spinach, try using kale, chard, or arugula. They’ll add a bit more bite and different texture.
- Make it meatier: Bacon or ham are classic additions to quiche. You can sauté some diced ham or bacon and mix them into the filling.
What Goes Well With Mary Berry Spinach Quiche?
Mary Berry’s Spinach Quiche is a wonderfully versatile dish that pairs well with just about anything. I’ve served it alongside:
- A simple green salad: A fresh, light salad with a lemony dressing helps balance out the richness of the quiche.
- Roasted vegetables: Carrots, parsnips, or potatoes are great sides to make it a more filling meal.
- Tomato soup: I’ve paired it with a warm, velvety tomato soup for a classic comfort food combo.
- Fresh bread: Crusty baguette or focaccia is perfect for sopping up any extra filling.
What I Have Learnt
Making Mary Berry’s Spinach Quiche taught me a lot about the importance of balancing flavors and textures. Here are a few key takeaways:
- Don’t overcook the filling: Overbaking the quiche can cause the filling to become too dry. It’s best to keep an eye on it and pull it out when it’s set but still slightly wobbly in the center.
- Blind baking is key: This ensures a crispy crust. I learned the hard way that skipping this step can result in a soggy bottom.
- Don’t rush the pastry: Letting the dough chill before rolling it out makes it much easier to handle and results in a more flaky, buttery crust.
- Adapt and experiment: As I’ve made this quiche more times, I’ve learned to play around with ingredients. The recipe is quite flexible, so feel free to make it your own.
FAQs
What Are The Key Ingredients In Mary Berry’s Spinach Quiche Recipe?
Mary Berry’s spinach quiche recipe typically includes ingredients such as fresh spinach, eggs, double cream, milk, cheddar cheese, and a shortcrust pastry base. Seasonings like nutmeg, salt, and pepper are also added for flavor.
Can I Use A Different Type Of Cheese In Mary Berry’s Spinach Quiche Recipe?
Yes, you can substitute the cheddar cheese with other cheeses like feta, Gruyère, or goat cheese. However, the flavor profile of the quiche may change slightly, depending on the cheese you choose.
How Long Should I Bake Mary Berry’s Spinach Quiche, And At What Temperature?
Mary Berry’s spinach quiche should be baked at 180°C (350°F) for approximately 35 to 40 minutes, or until the filling is set and the top is golden brown. Be sure to check the quiche during the final stages of baking to avoid overcooking.